Hello fabulous dinner that skips the fuss and is all about the yum factor! Today we welcome you with open arms, manicotti with spinach and artichokes!
The Christmas vacay is coming to a close along with our laid back and PJs until noon days. It’s been a great couple of weeks hanging out with our kids. We are currently in the middle of watching the entire Harry Potter series and let’s just say it’s quite the test for our three little ones. Those are not short movies, but I am loving them. As for the kids, they go from loving them, to being scared, to boredom, to throwing toys up in front of the TV as we’re watching. I suppose that is why my hubs chooses to watch them with the volume at 65 whereas my comfortable volume level is around 30 but hey I do catch every word when it’s that loud!
I have to admit when the kids are goofing off part of me can relate. I’m pretty sure I used to do the same kinda thing when I was little. Although, I am certain I wasn’t shooting a nerf bow and arrow at the wall by the TV. Ya, don’t think I had one of those. Boys will be boys.
The days are bitter cold right now and short, very short. We’re talking around 6:30 the kids are getting baths and their jammies on and in bed by 8:00. That might be the norm for some families, but that isn’t usually the case for us.
Last summer, our kids were up until 10:00 or 10:30 because we couldn’t convince them it was night until it was dark outside. After dark, there was still more convincing to do in order to actually get them into bed when they knew they did not have to get up early the next day. They’re no dumb dumbs, as my brother would say. 😂
In the winter months, I love the food! I love the homemade soups that can be frozen and a week later pulled out for a delicious and quick homemade meal. I love simple and quick pasta meals. They are easy to put together and great as leftovers. Wait, manicotti…easy?? Huh? YES! Manicotti is simple and oh my goodness it is so delicious!! And if you are looking for some meatless meal options then you found one!
I love pairing pasta with a salad as a way to fill up a large portion of my plate in order to cut back on the portion of pasta I would otherwise eat.
Nifty trick, eh!
Ingredients for this Manicotti with Spinach and Artichokes:
Are you ready for this cheesy goodness?!! It’s amazing. For reals.
- 8 oz manicotti pasta
- 2 egg yolks
- 24 oz part-skim ricotta cheese
- 8 oz mozzarella, grated
- 1 oz parmesan cheese, grated or about ¼ cup
- Pinch kosher salt
- Couple grinds fresh ground black pepper
- 2 10oz frozen, chopped spinach, thawed and drained
- ½ cup jarred, quartered artichoke hearts, drained
- 3 cups marinara sauce, divided
- Bring a large pot of salted water to a boil. Cook manicotti according to package instructions.
- Let cool and set aside.
- Preheat oven to 350℉.
- In a large bowl, combine the egg yolks, ricotta, mozzarella, and parmesan. Season with the salt and pepper. Mix well.
- Squeeze out all excess water from the frozen spinach and chop again if desired. I would recommend it.
- Add spinach and artichokes to mixture and stir well.
- In a 9x13 pan, pour 1 cup of marinara sauce on the bottom of pan and spread evenly. Set aside.
- Using a small baby spoon or measuring spoon, stuff manicotti with filling. Filling should be spilling out both sides.
- Arrange stuffed manicotti in baking dish on top of marinara sauce. Pack tightly but not overlapping.
- Pour remaining 2 cups of marinara sauce on top of stuffed manicotti.
- Cover with foil and bake for 40-45 minutes.
- Let pan cool about 10 minutes prior to serving.
- Top with additional parmesan cheese if desired.
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